Martha Roe Burke
Skinny Paleo Lemon Cheesecake
Updated: May 23, 2021
This recipe, as seen on @lemonsandsuch, originally called for 2 8 ounce packages of cream cheese, 2 tbsp of sour cream, and a graham cracker crust. I modified it by substituting15 ounce container of skim milk ricotta, 2 tbsp of lemon juice and an almond crust, making it Paleo and gluten-free. The lemon glaze is optional, but it is truly decadent. Enjoy!
1 small pkg lemon jello plus 3/4 cup boiling water (I reduced the water here due to the addition of lemon juice)
2 tbsp lemon juice
1 tbsp lemon zest
1 8 ounce pkg cream cheese
1 15 ounce container skim milk ricotta
1 tsp vanilla
3/4 cup powdered sugar (I cut this back from 1 cup because I like NY cheesecake tartness!)
1 1/2 cups whipped cream
1 package (1 1/2 cups) blanched almonds, finely chopped (steel knife)
1/2 tsp cinnamon
1 tsp salt
2 tbsp sugar
1 tbsp water
1/4 cup coconut oil
1/4 tsp baking soda
2 large eggs, well blended
1/4 cup lemon juice
1 tsp lemon zest
1 cup sugar
6 tbsp butter
Assemble crust ingredients, blend and pat into springform pan.
Bake at 325 for 10 minutes.
Combine softened cheeses, sugar, vanilla and lemon juice into cuisinart and blend smooth.
Add cooled (but not congealed!) lemon jello and blend.
Add whipped cream. Hand stir in lemon zest and pour over cooled crust.
Refrigerate 3-4 hours. Meanwhile, make glaze by blending all ingredients except butter into double boiler with immersion blender.
Heat and stir constantly until thick, adding 1 tbsp butter at a time.
Keep on stove until thick. Remove from heat and let it come to room temperature.
Ladle over set-up cheesecake, gently smooth over surface of cake.
Chill and decorate. Refrigerate 2-4 hours before serving.
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